Isaac's chocolate coconut squares
By Lesley Waters
Cooking time
Prep: 10 mins Cook: 18 mins - 20 mins 15 minutes decoratingSkill level
EasyServings
Cuts into 16Go loco over coconut with these melt-in-the-mouth chocolate treats
Nutrition and extra info
Additional info
- Freezable
Nutrition per square
- kcalories
- 225
- protein
- 2g
- carbs
- 25g
- fat
- 13g
- saturates
- 9g
- fibre
- 1g
- sugar
- 18g
- salt
- 0.34g
Ingredients
- 100g butter, softened
- 100g caster sugar
- 2 eggs, beaten
- 140g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 2 tbsp milk
For the icing and decoration
- 100g plain chocolate, broken into pieces
- 25g butter
- 100g icing sugar, sifted
- 100g desiccated coconut
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Method
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm square baking tin. Beat together the butter and sugar until pale and creamy, then beat in the eggs. Add 1 tbsp of the flour if the mix starts to curdle.
- Sieve in the flour, baking powder and cocoa and fold in with a metal spoon. Stir in the milk. Scrape mix into the tin and level the top. Bake for 18-20 mins or until the cake springs back when pressed. Allow to cool in the tin.
- To make the icing, put the chocolate, butter and 4 tbsp water in a pan and gently heat until melted. Allow to cool slightly, then beat in the icing sugar.
- Remove cake from tin and peel away paper. Cut into 16 squares. Dip the squares into the icing, then roll in the coconut. Allow to set on cooling rack.
Recipe from Good Food magazine, May 2006
Comments, questions and tips
Comments
i decided to go with the advice of just putting the icing on top (like a normal cake) as i am not very skilled in the kitchen, and i could see it all going wrong, then cut it into squares. a friend came round and argued that i haddent actually made it but bought it! i onlyn made it last night and its aaaaaallllllll gone!
The cake was nice, soft, spongy and not too crumbly. But it was very messy when the chocolate icing started to get firm and I frantically trying to dip as much chocolate on the cake without them losing much texture. 100g of icing sugar maybe a little much, I would try to do with 80g and simmer the icing rather than until direct heat.
My Australian friend has given me a great tip when making Lamingtons. Once sponge has completed cooled, cut them into the squares. Then freeze them. Once they are frozen, you can roll them into the chocolate and cocunut with not much mess at all, and once the sponge has defrosted, it is really moist.